Curried Penne with Shrimp
Submitted by grill
Penne pasta tossed in a creamy curry sauce with plump shrimp, scallions, and a squeeze of fresh lemon. A rich, indulgent dinner for two that’s on the table in 40 minutes with just six ingredients.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minSix ingredients. Forty minutes. Dinner for two that feels like you spent way more effort than you actually did.
Penne gets cooked al dente, then tossed right in the pot with heavy cream, curry powder, and scallions. The cream reduces and thickens as it simmers, coating every tube of pasta in a golden, spice-kissed sauce.
Shrimp and a squeeze of fresh lemon go in at the very end. A dusting of Parmesan on top if you’re feeling it. This is the kind of weeknight indulgence that makes cooking for two feel special.
Chef Tips
- Don’t rush the cream. Let it simmer and reduce for the full 8 to 10 minutes. A thin sauce won’t cling to the pasta the way a properly reduced one does.
- Add the shrimp already cooked or nearly cooked. They only need to heat through. Overcooking makes them rubbery.
- Fresh lemon juice at the end is essential. It cuts the richness of the cream and wakes up the curry flavor.
Ingredients
Directions
In a large pot of boiling salted water, cook penne until tender but still firm, 10 to 12 minutes; drain well.
Return pasta to pot.
Add cream, curry powder, and scallions.
Cook over medium heat, tossing gently, 8 to 10 minutes, until thickened slightly.
Stir in lemon juice and shrimp; heat through.
Serve topped with a sprinkling of grated Parmesan cheese, if desired.
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